Fermented tomato water

Fermenting at a constant temperature of 30°C produces the most remarkable, aromatic, and stable end results.

Creation of Merijn van Berlo, Choux, Amsterdam, The Netherlands.

Fermented tomato water

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As needed:


ripe organic tomatoes

As needed:



Preparation method

  • Weigh the tomatoes and then weigh out 1.5% of that weight in salt.
  • Chop the tomatoes into pieces and finely blend in a blender with the measured amount of salt.
  • Transfer to a stainless steel or plastic tray and cover with cling film.
  • Set aside at 30°C for five days, making sure to stir it twice a day.
  • Place in the refrigerator for another five days to continue to mature.
  • Freeze the mixture in a Gastronorm tray.
  • Once frozen, place the mixture on a cloth above a strainer in the refrigerator and leave it to thaw slowly. The liquid is filtered through the ice crystals.
  • Collect the drained liquid as you can dry the leftover residue to make a delicious powder.

Serving suggestions

  • Delicious in a juice with fresh tomato water, tomato stalk vinegar, and bay leaf oil.
  • Perfect with components of fish, vervain, and strained yoghurt.
  • Combines well with yoghurt, tarragon, and gooseberry.

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